I like banana bread, and I like chocolate, so I'm down for What's Cooking's Kraft-branded recipe. I don't normally eat mayo, so its seems a bit odd to put it in what is essentially a type of cake (sorry, not "mayo" - "Miracle Whip dressing spread") but I can see it working. Between following the recipe exactly plus the double boiler, this recipe uses a LOT of mixing bowls.
- 1 egg
- 1/2 cup Miracle Whip
- 1 1/3 cups mashed ripe bananas (about 3)
- 1 1/2 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 squares Baker's Semi-Sweet chocolate, melted (I always find an impromptu double boiler of putting the chocolate in a small bowl inside a bigger bowl of boiling water works easiest)
Following the cookbook recipe exactly:
1. Preheat the oven to 350F. Beat the egg, bananas, and Miracle Whip with a whisk until blended.
2. In another bowl, mix the remaining ingredients except for the chocolate. Add to the banana mix and stir until "just moistened". Pour half the mix into a bowl and stir in the melted chocolate.
|Dat swirl tho|
4. Cool in pan for 10 minutes, then remove to a wire rack and cool completely.
This is pretty good banana bread - I really like the chocolate addition. The cool swirl pattern is lost a bit when baked, but it still looks neat. I was worried it would be too sweet (American baking recipes usually use too much sugar for my taste), but it tastes pretty decent. The only issue I have is that the outside was a bit too cooked - not burnt, but starting to head down that path, and gives a noticeably harder crust that tastes a bit strong. That can possibly be fixed by playing with different oven temperatures and cooking times.